A comforting Filipino chocolate porridge made with rolled oats, almond milk, cacao powder, and sweetened with honey or maple syrup. This dish not only warms the body but also the soul, making it an ideal breakfast option.
1: In a large saucepan over medium heat, combine almond or coconut milk with water.
2: Once warmed but not boiling, stir in rolled oats and bring to a gentle boil, then reduce to a simmer.
3: Stir occasionally to ensure the oats don’t stick and cook evenly.
4: After 8-10 minutes, mix cacao powder with a bit of hot liquid from the pan to create a paste.
5: Gradually whisk the cacao paste into the saucepan.
6: Stir in raw honey or maple syrup, kosher salt, and vanilla extract.
7: Allow to simmer for another 5-7 minutes until creamy consistency is achieved.
8: Spoon into bowls, drizzle with coconut cream, and garnish with toasted coconut flakes and fresh fruit if desired.
